Lemon Poppyseed Pancakes Recipe
strawberry, blueberry compote, lemon mascarpone
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Ingredients
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Pancakes
Strawberry Blueberry Compote
Lemon Mascarpone
Method
Pancakes
- 1
Prepare the Mixture
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the milk, eggs, lemon zest, and vanilla extract until smooth.
- 3
Mix Together
Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
Strawberry Blueberry Compote
- 5
Combine Ingredients
In a small saucepan, combine the strawberries, blueberries, sugar, and lemon juice.
- 6
Cook the Compote
Cook over medium heat for about 5-7 minutes, stirring occasionally until the fruits are soft and the mixture starts to thicken. Remove from heat and let cool slightly.
Lemon Mascarpone
- 7
Mix the Ingredients
In a mixing bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Whisk until smooth and creamy.
